Flour and starch analyzer, Dnepropetrovsk region.

Analyzer of flour andstarch

v Description

The device determines the properties of gelatinization and enzyme activity of flour, whole grain flour, rice flour, rye flour, barley flour, etc. torment The principle of operation of the device is based on the constant heating of a suspension of flour and distilled water at 1.5 °C/min using a rotating bowl, where the force arising during mixing is measured taking into account the viscosity characteristics of the sample. Control is carried out directly from the PC using the built-in touch panel. The device is equipped with two-stage motors for controlling the bowls of the mixer and the nozzle. The temperature of the device is regulated and monitored by software. The convenient interface makes it possible to work with different types of samples, such as starch, modified starch with changes in the heating/cooling speed and the speed of rotation of the bowl depending on the application.

v Advantages

ü Easy to use, has a reliable design;

ü Determination of gelatinization characteristics of various types of flour and starch;

ü Two devices in one housing;

ü Management directly from a PC;

ü Effortless software update using remote access;

ü Saving data and results in a PC;
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ü The presence of an integrated computer that makes it possible to connect to the Internet;

ü User-friendly multilingual software;

ü Creation of special tests for various applications;

ü Measurement of alpha-amylase activity in flour.

v Determined indicators by the analyzer

ü Initial viscosity;

ü Temperature/beginning of gelatinization;

Max. gelatinization;

ü Gelatinization temperature;

ü Temperature/viscosity in the heating/cooling phase;

ü Viscosity during the retention period.